Elizabeth Andoh

Chestnuts in Yam Paste

Kuri Kinton

Preparation info
  • Makes about

    2½ cups

    .
    • Difficulty

      Easy

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Golden, glossy chestnuts in a swirl of sweet, bright-colored yam paste are also a Japanese New Year’s tradition. They are wonderful as a decorative accompaniment to a Western-style roast turkey or baked ham. Try decorating your platter next time with whole chestnuts, piping out the sweet yam paste in circlets around them.

Ingredients

  • 2 seven-ounce bottles of yellow chestnuts in syrup (sold as kuri no kanro ni in Oriental groceries)
  • 1–1¼ pounds yams

Method

Drain the chestnuts, reserving ¼ cup of the syrup. Cut very large chestnuts in half.

Peel the yams and cut them into 1-inch-thick slices before cooking them in water to cover for 15 minutes. They shoul